Chitarra Con Pesto Recipe
basil pesto, confit chicken, sweet pea, goat feta
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the chitarra pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- 2
Prepare the Peas
If using fresh peas, blanch them in boiling water for 2-3 minutes until bright green, then drain. If using frozen peas, simply thaw them.
- 3
Combine Ingredients
In a large skillet, heat olive oil over medium heat. Add the confit chicken and sauté for 2-3 minutes until heated through. Stir in the basil pesto and mix well.
- 4
Add Pasta and Peas
Add the drained pasta and sweet peas to the skillet. Toss everything together, adding reserved pasta water a little at a time until the sauce reaches your desired consistency. Season with salt and black pepper to taste.
- 5
Serve
Plate the chitarra with pesto and top with crumbled goat feta cheese. Enjoy your dish warm!
